Seitan is a very popular item with alot of Easterners, for a while I thought it was going to really take off in the Vegetarian market in America as well, but it did not take off like Tofu or tempeh did.
I used to be a Chef at an authentic Mexican/Spanish restaurant in Ann Arbor, Michigan and our vegetarian clientele base was so immense that I transposed our entire menu for the vegetarians as well, which is where I learned how to make seitan, tofu and tempeh and used these products as a substitute for meat and offered our entire menu with soy products for our vegetarian clientele. Within the first year our profit margin increased almost 40% because the products brought in so many people (plus they got to hang out with the coolest chef in town...LOL)
There was a mainstay vegetarian restaurant in town and a bunch of the cooks that worked over there eventually came to work with me because they wanted to know how to make these products from scratch, plus we were blowing Seva out of the water and stealing (ok...permanently borrowing) clientele...was kinda cool...
Just a trip down memory lane....
Man, am I getting old....LOL
Cheffy
__________________ Trying to make a difference one palate at a time...
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